Santa Fe Meatless Chili
Save money by cooking your own beans instead of purchasing canned beans. Red kidney beans are economical and perfect for this recipe. No need to presoak the beans, just simmer for 11/2 hours or until tender.
1 tsp butter or margarine
1 medium onions, chopped
1 cup cup chopped green onions, divided
2 stalks of celery, chopped
1/2 green bell pepper
1 clove garlic, minced
2 tsp chili powder
15 oz corn, drained
15 oz stewed tomatoes
16 oz chili beans
3 large carrots, sliced
4 small potatoes peeled, coarsely chopped
2 cup water
1/2 cup shredded cheddar cheese
Melt butter in a large saucepan over medium heat; add onion, 1/4 cup green onions, celery, bell pepper and garlic.
Add chili powder to saucepan; stir. Cook vegetables, stirring frequently, over medium heat for about 5 minutes.
Add corn, tomatoes, beans, carrots, potatoes and water to saucepan; stir. Simmer, covered, for about 30 minutes or until potatoes and carrots are tender.
Ladle chili into soup bowls. Sprinkle each serving with Cheddar and remaining green onions.
Use a food processor to chop the vegetables and save on preparation and cleanup time.